5 Amazing Stuffed Tomatoes

They're the perfect serving container for just about anything.

Aug 11, 2015

Lindsay Funston

Vegetables in the summer are demanding to be stuffed: Eggplant, zucchini, and tomatoes are delicious vehicles for meats like sausage, chicken, and ground turkey, vegetables, and cheese (duh). And they're super versatile. You can pretty much toss together whatever ingredients you're craving, then spoon the mixture into hollowed out tomatoes and bake them for 20 minutes.

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Lindsay Funston

Beefsteaks are your best bet for a hearty dinner, but you can use small vine tomatoes or even plum ones (just slice off a sliver of the bottom so they're sturdy). My favorite combo of ingredients are a grain like couscous or orzo, crumbled spicy Italian sausage, and mozzarella or gouda (melty cheeses are your friend here). Don't skimp on adding cheese to your mixture—you know you want cheesy goodness in every bite.

STUFFED TOMATOES WITH PESTO CHICKEN

Lindsay Funston

Pesto and chicken together make an unstoppable combination. In a bowl, stir together shredded or diced cooked chicken with pesto, pine nuts, and shredded mozzarella. Spoon mixture into hollowed tomato and sprinkle with breadcrumbs and drizzle with olive oil. Bake at 350 degrees F until tender and cheese is melting, 20 minutes.

STUFFED TOMATOES WITH ZUCCHINI, PARM, AND COUSCOUS

Lindsay Funston

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Couscous cooks so quickly, that it'll be ready for the tomatoes by the time you dice summer squash and grate Parmesan. In a bowl, stir together cooked couscous, diced zucchini, and grated Parmesan. Spoon mixture into hollowed tomato and drizzle with olive oil. Bake at 350 degrees F until tender and cheese is melting, 20 minutes.

STUFFED TOMATOES WITH ITALIAN SAUSAGE, BASIL, AND PROVOLONE

Lindsay Funston

This takes a classic Italian combo and adds provolone, making it irresistible. In a bowl, stir together cooked and crumbled (or sliced) Italian sausage, torn fresh basil, and chopped provolone. Spoon mixture into hollowed tomato and sprinkle with breadcrumbs and drizzle with olive oil. Bake at 350 degrees F until tender and cheese is melting, 20 minutes.

STUFFED TOMATOES WITH PEPPERONI, MOZZARELLA, AND OLIVES

Lindsay Funston

All the flavors you love in pizza ... without the crust. In a bowl, stir together torn pepperoni, shredded mozzarella, and chopped black olives. Spoon mixture into hollowed tomato and sprinkle with breadcrumbs and drizzle with olive oil. Bake at 350 degrees F until tender and cheese is melting, 20 minutes.

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